I’ve been a busy bee this week with my business, Raw & Pure keeping me on my toes. A customer requested for some Sweet Potato Nut bars as well as the famous and very demanding Snickers slab. They wanted something to snack on during the week that would keep them full but still satisfy their sweet tooth whilst avoiding the dreaded biscuit tin!
I completely went off the top of my head for this recipe. I’ve made the best Banana & Oat bars before (recipe also on blog) so kind of went from that recipe but switched the banana for the Sweet Potato. Luckily, it worked amazingly! These bars are moist, sweet and totally nutty. Not to mention they are refined sugar free, dairy free & vegan friendly.
Try these for your snacks next week and I promise you that you’ll stay full between meals! Perfecto.
8 large bars
2 large sweet potatoes cut and peeled
2 cups oats
Half cup mixed nuts
3 tbsp maple syrup
1 tbsp coconut oil
7 tbsp water
1/3 cup chopped apricots
1 tsp cinnamon
Half cup pumpkin seeds or mixed seeds of your choice
Preheat oven to gas mark 4.
Firstly, boil or steam the sweet potatoes until they are very soft that they can be easily blended.
Blend the sweet potatoes until creamy.
Add the oats and blend the mixture together.
Add the liquid ingredients and blend again until this has all come together.
Then add the rest of the ingredients and blend until all mixed together.
Take your mixture out of the mixing bowl and put in a baking tray. Press down so you have an even layer.
Place in middle shelf of oven for 20-25 minutes until you have a golden/orange topping.
Take your tray out of the oven and leave to cool for 10 minutes.
Slice your bars into desired size cuts.
Eat & share or simply wrap them up and pop them in the fridge.